Alright, I admit it. I am addicted to cooking. And as a self-pronounced cooking-a-holic, I have vises. I can’t pass up a kitchen store, much like I used to shop for, oh I don’t know….clothes or shoes. Now it’s knives and kitchen gadgets that I must have. My husband says I have more pots and pans that I know what to do with, but alas, he is wrong, I know what to do with every single one. So cooking around our house usually involves many pans, skillets, and kitchen implements that are just right for the job being done. This of course creates a lot of dirty dishes…A LOT OF DIRTY DISHES. Which at that point, my husband usually remarks, "Whose army are you cooking for? Do you have to use every pan in the house?" Silly, silly, silly, I rarely even scratch the surface of my arsenal of cookware. It is for these reasons and of course for their great taste, that the following recipes are among my husband’s favorites. They require just one skillet for a well balanced complete meal. Oh well….

The two recipes are really the same recipe with different flares. One boasts Latin ingredients and spices and the other Italian. Changing the sausage herbs and spices completely changes these dishes, or should I say, dish.

Chicken Chorizo and Rice Skillet

Serves 6

For marinade:

• 1/4 cup lime juice (I use my lime juicer)
• 1/4 cup chopped cilantro
• 2 Tablespoons olive oil
• 1 Tablespoon lime zest (I use my zester)
• 1/2 seeded and minced jalapeno pepper
• 2 teaspoons paprika
• 2 teaspoons cracked peppercorns (I use my mallet)
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon



• 10 chicken thighs with skin and bone, washed and trimmed
• 1 Tablespoon olive oil
• 1/2 lb. Gf Chorizo, cut into 1/2" pieces
• 2 cups chopped onions
• 1/2 cup chopped red pepper
• 3 cloves garlic, chopped
• 2 cups aborio rice
• 2-1/2 cups gf chicken broth (if broth is not salted add 1 teaspoon salt)
• 2 tomatoes, diced
• Chopped cilantro for garnish

Measure all marinade ingredients into a sealable plastic bag and mix to combine. Add chicken and marinate overnight. Reserve marinade.

Heat 1 Tablespoon oil over medium heat in a large skillet with a lid. When hot add chorizo and cook until browned; remove from skillet. Add as much chicken as will fit without crowding and brown for about 5 minutes on each side. Repeat for all chicken. Remove chicken. Pour off all but 3 Tablespoons fat and add onions and sauté until just softened, about 4 minutes. Add red pepper and garlic and sauté for 1 minute more. Add rice, broth, tomatoes, paprika and reserved marinade. Bring to a boil, stirring to blend and add chicken and chorizo back to skillet. Press chicken into rice. Reduce heat to lowest setting: cover and simmer for 25 minutes. Check chicken half way through. If too dry, add a little more broth. Season to taste with salt and pepper. Garnish with cilantro to serve.

Serves 6

For marinade:

• 2 Tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 Tablespoon dried basil
• 1 teaspoon dried oregano
• 1 Tablespoon cracked peppercorns
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt



• 10 chicken thighs with skin and bone, washed and trimmed
• 1 Tablespoon olive oil
• 1/2 lb. Gf Italian sausage, cut into 1/2" pieces
• 2 cups chopped onions
• 1/2 cup chopped red pepper
• 3 cloves garlic, chopped
• 2 cups aborio rice
• 2-1/2 cups gf chicken broth (if broth is not salted add 1 teaspoon salt)
• 2 tomatoes, diced
• Chopped fresh basil for garnish

Measure all marinade ingredients into a sealable plastic bag and mix to combine. Add chicken and marinate overnight. Reserve marinade.

Heat 1 Tablespoon oil over medium heat in a large skillet with a lid. When hot add sausage and cook until browned; remove from skillet. Add as much chicken as will fit without crowding and brown for about 5 minutes on each side. Repeat for all chicken. Remove chicken. Pour off all but 3 Tablespoons fat and add onions and sauté until just softened, about 4 minutes. Add red pepper and garlic and sauté for 1 minute more. Add rice, broth, tomatoes and reserved marinade. Bring to a boil, stirring to blend and add chicken and sausage back to skillet. Press chicken into rice. Reduce heat to lowest setting: cover and simmer for 25 minutes. Check chicken half way through. If too dry, add a little more broth. Season to taste with salt and pepper. Garnish with fresh basil to serve.

Enjoy!

-Glutenfreeda